This is one of my favorite cookies of all times (I know, I always say that. I guess any cookie is my favorite cookie) but this one was one of my favorite breakfast items back home in Monterrey. I knew them as Orejitas (little ears). The French also call them Palmiers (in reference to a palm leaf ) (What?) They look more like ears to me. What do you think?
I used to get this pastry at my neighborhood’s Panaderia and I always thought it had to be the most difficult thing to make, I mean, look at all the crispy layers! Well.. not at all! (thank you frozen Puff Pasty) It is quite easy and requires minimu
I dipped my Orejitas (not mine but the cookie) in chocolate to make them look a little more festive. I’m sure they felt quite fancy.
Find the recipe below!
Orejitas con Chocolate (Chocolate Palmiers)
- 2 sheets frozen puff pastry (thawed)
- I cup of sugar divided (it can vary)
- 1 teaspoon cinnamon
- pinch of salt
- 8oz melting chocolate (I used CandiQuick)
- Preheart oven to 450 Degrees and line a baking sheet with parchment pepper.
- Add the pinch of salt to the granulated sugar and divide the cup of sugar in half.
- Add the cinnamon to one 1/2 cup.
- unfold one sheet of puff pastry and sprinkle evenly with granulated sugar (about 1/4 cup you can add more sugar as you need it)
- With a rolling pin, roll the dough, until it is about 12 to 13″ square making sure the sugar is pressed into the puff pastry.
- Turn the puff pastry sheet over and sprinkle with the sugar and cinnamon. Roll again just to press the cinnamon sugar into the puff pastry.
- Fold each side of the sheet towards the center (the cinammon sugar part side up) until they meet in middle.
- Then fold 1 half over the other half as though closing a book
- Slice the dough into 1/2′ slices and place on the baking sheet cut side up.
- Repeat with the second sheet of Puff Pastry.
- Bake about 8 min or until golden brown. Flip over and bake for another 5 minutes. Cool on a cooling rack.
- While the cookies are cooling melt the chocolate.
- Dip one side of the cookie into the chocolate and place on a clean piece of parchment paper.
- Let the chocolate set.